Fresh Spring Vegetables
Ingredients
1 lb. fresh green beans
1 lb. fresh baby carrots
6 small yellow squash
1 pt. cherry tomatoes
hot water
16 oz. can small potatoes
salted water
1/4 lb. butter
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. parsley
Cooking Instructions
Wash and tip green beans; cut into 3″ lengths. Peel carrots. Peel squash and cut in half lengthwise, then into 3″ strips. Drop tomatoes into very hot water for 30 seconds; cool and peel. drain potatoes. In a large skillet bring salted water to a boil. Place beans in 1/3 section of the pan, carrots in another 1/3 of pan. Simmer for 10 minutes. Add squash to remaining 1/3 section of the pan. Cover and simmer until all vegetables are just tender. Heat 3 Tbsp. of butter in another skillet. Sauté potatoes and tomatoes until potatoes are lightly brown. Remove all vegetables in groups to a platter and keep warm. Melt remaining butter with salt, pepper, and parsley. Pour over vegetables and serve immediately. Serves 6 to 8.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)